Gas Hot Bain Marie

Gas Hot Bain Marie Specification

Width
18 Inch (in)

Height
12 Inch (in)

Length
18 Inch (in)

Material
Stainless Steel

Power Source
Gas

Use
Hotel

Usage & Applications
Restaurant

Gas Hot Bain Marie Trade Information

Minimum Order Quantity
1 Number

Payment Terms
Cash Against Delivery (CAD), Cash on Delivery (COD), Cash in Advance (CID)

Supply Ability
10 Per Month

Delivery Time
5 Days

Sample Available
No

Packaging Details
reaping

Main Domestic Market
All India

About Gas Hot Bain Marie

A gas hot bain-marie is a food warming unit that uses a gas burner to heat a water bath, which then gently heats and keeps multiple dishes warm in individual food pans, ideal for buffets, catering, and commercial kitchens to serve dishes like soups, gravies, and curries at a consistent temperature without drying or overheating them.

How it works

Water bath:

The bain-marie has a water basin or compartment that is manually filled with water.
Gas heating:

A gas burner is positioned beneath the water basin, heating the water to create steam.
Steam heating:

The steam from the water bath gently heats the food in the individual pans placed on top, maintaining a consistent temperature and preventing food from drying out or burning.

Key features

Durable construction:

Typically made from high-quality stainless steel for hygiene, corrosion resistance, and long-lasting performance in busy environments.
Multiple food pans:

Designed to hold several dishes in separate, interchangeable pans (often GN containers) at the same time.
Temperature control:

Adjustable settings allow for maintaining the optimal serving temperature for different dishes.
Lids:

Each food pan usually comes with a lid to help retain heat and protect the food from contamination.
Drain tap:

A convenient drain tap allows for easy draining of water from the basin when cleaning or refilling.
Gas power:

Uses gas for quick, efficient, and consistent heating, offering flexibility where electricity availability may be limited.

Applications

Buffets: Keeps a variety of dishes warm and ready for self-service.
Catering: Serves large volumes of food at events and functions.
Restaurants and hotels: Maintains desired temperatures for soups, sauces, gravies, and other dishes for extended periods.
Canteens: Provides a reliable system for serving food in a self-service environment.